Tag: panko

Parmesan Panko Baked Fish

 

I grew up in Georgia and have lived here most of my life, except for the few years we lived in Florida. Other than missing my family and friends, Florida was great. My favorite things about living there, in no particular order are the beach was a short drive from the house, we had fabulous seafood restaurants at our disposal, we were able to get the Florida resident discount on Disney tickets, I loved my house, and the fresh seafood market was a huge bonus!

Greg and I are both fish lovers. Even though fresh seafood is less convenient, we still try to fit fish into our diets regularly. We both like fried fish, but I do not fry. So, we mostly grill fish, shrimp, or any seafood. That is until I found this recipe.

I first tried this recipe a few months ago. I immediately shared it with our son, who also cooks fish regularly. We all agreed this was the best recipe we had ever tried. I have been cooking for many years, and this is the all-time fish winner!

The butter and mayonnaise work so well with the Panko and Parmesan. The lemon and other seasonings add more flavor; the end flavor is off the charts! I have yet to try it on all fish, but it is delicious on snapper, grouper, and flounder.

Most of these ingredients are pantry staples at our house. This recipe is about as simple as it gets and comes together fast. I hope you enjoy it as much as we do!

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Parmesan Panko Baked Fish

Course Main Course
Author Amye Melton

Ingredients

  • 4 fish fillets
  • salt and freshly ground black pepper
  • 3/4 cup plain panko
  • 3/4 cup shredded Parmesan cheese
  • 3 tablespoons butter room temperature
  • 3 tablespoons mayonnaise
  • 1 to 1 1/2 teaspoons Worcestershire sauce
  • dash Tabasco sauce
  • 2 large lemons zest & juice one lemon, slice the other

Instructions

  • Dry fish well using paper towels. Sprinkle with salt and pepper. Spray a baking sheet with nonstick cooking spray or line with parchment paper. Place fish on pan and set aside.
    Preheat oven to 425°F.
  • In a medium bowl, add the panko, Parmesan, butter, mayonnaise, Worcestershire sauce, Tabasco sauce, and juice of one lemon and the zest. Using the back of a spoon mix together.
  • Pinch mixture together and place on top of fish until each piece is covered with the panko mixture.
  • Bake in preheated oven for 10 to 15 minutes, depending on the size of fish.
  • Serve with lemon slices.

Notes

This is also delicious grilled!

Continue reading Parmesan Panko Baked Fish

Crab Cakes

crab cake 4

Good homemade crab cakes eluded me for years! I have tried numerous recipes over the years that ended up in the trash. What a waste, crab, is expensive! So when I found this recipe, I knew I had a keeper. With a few changes here and there, I now have crab cakes that are incredible every time!

I like to pick up crab meat at a reputable fish market when I am near the coast. I typically get enough for a couple of recipes and freeze it. I prefer lump or backfin and an equal amount of smaller pieces. I use all sweet and tender white crab meat, but the smaller pieces are slightly cheaper.

Crabmeat is very fragile, so mix all ingredients before adding the seafood. Then gently fold the crab into the other ingredients to prevent breaking of the larger pieces. These can be made as large cakes to serve as a main meal or smaller cakes for appetizers.

Crab Cakes
 
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This recipe makes 6 large crab cakes.
Ingredients
  • 4 lg. eggs
  • 5 tbsp. mayonnaise
  • 3 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Old Bay seasoning
  • ½ tsp. salt
  • 4 tbsp. chopped fresh parsley
  • 1 lb. lump crab meat
  • 1 lb. backfin crab meat
  • 1 c. panko
  • Paprika
Instructions
  1. Pick through the crab meat, checking for shell and cartilage, without breaking up the large pieces, set aside.
  2. In a large bowl, combine the eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, and parsley and mix well. Fold in the panko, then gently fold the crab meat into the mixture, being careful not to shred the crab meat. Prepare a baking sheet by covering it with foil and spraying it with nonstick cooking spray. Shape into about 6 crab cakes (1 cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat oven to 375°F. Uncover the crab cakes and sprinkle with paprika. Bake about 20 minutes or until the cake golden brown.
  4. Serve on a lettuce leaf, is desired, with lemon slices and tartar sauce.